Creamy Chicken with Vegetables – A Simple Dinner Recipe

Try this Creamy Chicken with Vegetables for a simple, comforting dinner. Tender chicken and veggies in a rich, easy sauce. Perfect for any night! This Creamy Chicken with Vegetables is a quick and satisfying dinner. Juicy chicken and fresh veggies come together in a smooth, flavorful sauce.

You can make it in about 30 minutes, using just one pan. It’s perfect for weeknights or when you need a warm meal without much fuss.

Why you’ll love this recipe

• Ready in under 30 minutes
• Uses simple, everyday ingredients
• One-pan cooking means fewer dishes
• Rich, creamy sauce with bright veggies
• Great for beginners and busy cooks

Ingredients
(Serves 4)

• 1 lb (450 g) boneless, skinless chicken breasts, cut into 1″ (2.5 cm) pieces
• Salt and pepper, to taste
• 2 tbsp (30 g) unsalted butter
• 1 small onion, diced (about 1 cup / 150 g)
• 2 garlic cloves, minced
• 1 cup (120 g) broccoli florets
• 1 red bell pepper, sliced (about 1 cup / 150 g)
• 1 large carrot, thinly sliced (about 1 cup / 120 g)
• 2 tbsp (15 g) all-purpose flour
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) chicken broth
• 1 tsp dried thyme
• ¼ cup (25 g) grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (optional)

How to make it

1. Season the chicken pieces with salt and pepper.
2. Heat a large skillet over medium-high heat. Melt the butter.
3. Add chicken to the pan. Cook 5–6 minutes, turning until golden and cooked through. Remove chicken and set aside.
4. In the same pan, add onion and garlic. Sauté 2 minutes until soft.
5. Stir in broccoli, bell pepper, and carrot. Cook 4–5 minutes until veggies start to soften.
6. Sprinkle the flour over veggies. Stir for 1 minute to cook the flour.
7. Pour in heavy cream and chicken broth. Add thyme. Stir well to remove lumps.
8. Bring sauce to a gentle simmer. Cook 2–3 minutes until it thickens.
9. Return chicken to the pan. Stir in Parmesan. Heat through for 1–2 minutes.
10. Taste and adjust salt and pepper. Sprinkle parsley on top if you like.

Tips and common mistakes

• Don’t overcrowd the pan when browning chicken; do it in batches if needed.
• Cook the flour briefly to avoid a raw taste.
• Simmer gently—too high heat can split the cream.
• Chop veggies to similar sizes for even cooking.

Substitutions

• Use boneless chicken thighs instead of breasts for more flavor.
• Swap heavy cream for half-and-half or Greek yogurt (add yogurt off the heat).
• Try zucchini or snap peas in place of broccoli.
• Use gluten-free flour or cornstarch for a gluten-free sauce.

Storage instructions

Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, cool completely and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQ

1. Can I use chicken thighs instead of breasts?
Yes. Thighs stay moister and add extra flavor.

2. Is this recipe dairy-free?
You can swap cream for coconut milk and skip the Parmesan. The taste will change slightly.

3. Can I make this in advance?
Yes. Prepare up to the simmer step, cool, and refrigerate. Reheat, add chicken, and finish cooking.

4. How do I make the sauce thicker?
Mix 1 tsp of cornstarch with 1 tbsp water. Stir into simmering sauce until it thickens.

5. What can I serve with this dish?
Serve over rice, pasta, or with crusty bread to soak up the sauce.

Looking for a fast meal? These 20-minute garlic butter chicken bites are a lifesaver on busy nights. If you prefer a complete meal in one go, our one-pan lemon chicken and rice or this creamy garlic chicken and rice offer maximum flavor with minimal cleanup. For those who love a bit of crunch, you can’t go wrong with these crispy chicken thighs—they’re a total family favorite.